Involtini di verza pheasant breast

CABBAGE ROLLS 2_09401 BREAST of PHEASANT INGREDIENTS for 4 PEOPLE 2 pheasant breasts, a cabbage, an onion, 1/2 l of red wine, 50 g of chocolate shavings, 2 nuts, 2 tablespoons butter, 1 tablespoon flour, olive oil, thyme, Laurel, frying oil, salt, pepper.

Peel the onion and finely chop the pulp finely.

Cut pheasant breasts into slices not too thin.

Place in a glass baking dish, pour over the red wine, add chopped onion, coarsely chopped herbs and a crumbled: nut cover with foil, place in the refrigerator and let marinate for 3 hours.

Drain the slices of meat and brown them in a pan with the butter and 2 tablespoons of olive oil.

Sprayed with liquid from the marinade well filtered and often turns the meat slices.

Add flour and chocolate.

Let simmer gently until the meat is tender.

Browse the cabbage and carefully wash the leaves.

Scottatele then in boiling salted water.

Drain and place on a clean kitchen towel.

The leaves then filled up with sliced cabbage meat, sprinkled with a few spoonful of their cooking sauce and roll up the leaves to get the spring rolls.

Pass the rolls in flour and FRY in hot oil for frying.

When ready drain with a slotted spoon and place on a plate lined with paper towels.

Meanwhile, melt the remaining nut in a glass of warm water; pour the prepared broth to remaining sauce, bring to a boil and let it reduce to lively fire.

Place the rolls into individual bowls and serve with the sauce.